Fresh Peach Muffins
I'm bringing back a recipe I did waa-aaay back when I had first started blogging. My mom had given me some fresh Georgia peaches and I had an overabundance so tried this recipe. I was wondering how it would do with canned peaches. Since it's not peach season right now, (brrrr!) I thought the canned idea might be the winning ticket. Not as flavorful, but not too bad. Fact is, NOTHING beats fresh! LOL
PEACH MUFFINS3 cups all-purpose flour
1 TBSP ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted and chopped peaches
Preheat oven 350 degrees (the recipe said 400 but that was cooking 'em a bit to fast in my oven)
Lightly grease 16 muffin cups. (I used silicone cups and skipped this step!)
In a large bowl, mix the flour, cinnamon, baking soda and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
Notice this pic, and the one lone muffin cup in the front? That's the same pic I posted in the first blog entry. When I am trying out a new recipe, to see if it's "freezer worthy" I always test a sampling and freeze it to bake later and evaluate if it's a good " Freezer Food Friday" type recipe. It is. (lol)
I am linking this to Our Mommyhood (Where Motherhood meets Blogland)